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May 2014 Recipe

Passion Fruit Macadamia Nut Gianduja

To make truffle:
230 g   Heavy cream
230 g   Passion fruit puree
1020 g   Peter's® white Icecap® confectionery coating
4 g   Invertase

Combine passion fruit puree with heavy cream and heat until scalded. Whisk in melted Peter's® white Icecap® confectionery coating and mix until consistent. When cooled, spread evenly into 12" x 12" frame and allow to cool and firm completely.

To make gianduja:
285 g   Chopped macadamia nuts
285 g   Confectioners' sugar
370 g   Peter's® Glenmere milk chocolate

Combine all ingredients in food processor and continue pulsing until mixture becomes a paste. When truffle mass has firmed, spread macadamia nut gianduja on top to make a second layer. When both layers have cooled and firmed cut into 1" x 2" pieces. Coat with Peter's® Glenmere milk chocolate.

Yield: Approximately 100 pieces



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